An upside down fresh peach cake is what summer calls every year. This cake is moist and juicy, easy to make and is a perfect dessert for a summer meal.I love making fruit cakes in summer, when all fruits are at their sweetest. From all those fruits like plumps, berries, etc. Peaches are my favourite because they’re so juicy and sweet.
Keyword cake, peaches, summer cakes, upside-down
With the rack in the middle position preheat the oven to 180°C/360F. Grease a 20 cm. round baking pan. Prepare all ingredientes.
Cut the peaches into 1cm slices. Arrange the peaches slices on the bottom of the pan, side by side.
In a sauce pan add 100 gr sugar and water. Bring to boil over medium heat and stir until it turns thick with an amber colour. Pour this caramel over the peaches covering them well. No worries if the caramel become hard, it will liquify once baked.
In a medium bowl sift flour with baking powder, baking soda and salt. Set aside.
In another bowl, whisk the butter with the remaining sugar until fluffy and pale. Use an electric mixer to make this step more easy and fast.
While still whisking, add eggs one at time until fully incorporated. Mix in lemon zest and vanilla extract until combined.
Mix in flour until there are no lumps.
Pour the batter on top of the peaches and use an spatula to spread evenly. Bake from 50 to 60 minutes and a stick inserted into the center comes out clean.
Take the cake from the oven and put in a cooling rack for 10 minutes. Carefully invert the pan onto a plate to have the peaches on top.